How can diners customise their grilled fish spice level?

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Diners Can Customise Grilled Fish Spice Levels Through Various Sambal and Sauce Options

Diners at Ikan Bakar Malaya have multiple ways to tailor the spice level of their grilled fish to their personal preference. Options range from having the fish grilled plain, lightly brushed with sambal, or served with a side of spicy dipping sauce that can be tempered with kicap manis and lime juice. For those uncertain about the sambal's heat, it can be provided separately, allowing for controlled integration.
Grilled Fish Preparation Options

Customers can request their grilled fish to be prepared in several ways to manage spice. It can be grilled entirely on its own, allowing the natural flavour of the fish to be the primary taste. Alternatively, a light brushing of the establishment's sambal can be applied, offering a subtle hint of spiciness without overwhelming the fish.
Adjusting Dipping Sauce Heat

A dedicated dipping chilli sauce is available for those who desire a more intense spicy experience. To moderate the heat of this sauce, diners can add a few drops of kicap manis (sweet soy sauce) and a squeeze of lime juice. This combination helps to balance the spiciness, making it more palatable for a wider range of heat tolerances.
Serving Sambal Separately

For individuals who are hesitant about their tolerance for the sambal, a practical solution is to request it be served in a separate saucer. This method allows diners to add the sambal to their grilled fish gradually, enabling them to control the amount and thus the level of spiciness in each bite. This approach is particularly useful for those trying the sambal for the first time.
The 'Drench Method' and its Variations

The typical method often involves generously coating the grilled fish with sambal. At Ikan Bakar Malaya, this sambal is described as not overly spicy, providing a flavourful accompaniment. However, the option to have the sambal on the side caters to those who prefer to avoid this more intense application of the sauce.

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How can diners customise their grilled fish spice level?

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